Sweetcorn & Sweet Potato Cakes with Poached Eggs (V)

Inspired by my recent visit to Birdhouse Tea Bar & Kitchen, we decided to have something a little different for an evening meal and went with Sweetcorn & Sweet Potato Cakes with Poached Eggs – a light yet satisfying and vibrant dish that was very tasty too. This meal is great for meat free Mondays and is quick to make. Just look at that plating – looks restaurant quality (Ben has to take the credit for this one). Total calories = approx. 480 calorie per portion.

Ingredients (for 2 people);

  • 2 eggs
  • 20g harissa spice mix
  • 100g Greek yogurt

For the sweet potato cakes –

  • 250g sweet potato, peeled and grated
  • 50g sweetcorn
  • 100g gluten-free flour
  • 1 small pack parsley, chopped
  • 2 egg whites
  • 20g harissa spice mix
  • olive oil, for frying

Method (Takes approx. 25 mins including prep);

  1. To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with sweetcorn, flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 4 potato cakes. Heat a little oil in a frying pan, fry the potato cakes for 2-3 mins each side or until golden brown and crisp.
  2. Poach the eggs in a large saucepan of simmering water with a drizzle of vinegar for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
  3. Sprinkle some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over some chilli flakes.

Enjoy this mouth-watering, slightly spicy dish and let me know what you think!

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at jensfoodblog@gmail.com!

Happy munching!




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